It’s important to use steaks that are thick enough not to overcook, but small enough in diameter so that they don’t crowd the pan. Steaks cut from the center portion of the tenderloin, also known as the Châteaubriand, are perfect for this recipe.

Any brand of curly-edged lasagna noodles will work here. Do not use no-boil lasagna noodles. If the pasta is especially dry and prone to shattering, you may need to add extra water to the skillet while the pasta cooks. If you can’t find meatloaf mix, use 8 ounces (85 percent lean) ground beef and 8 ounces ground pork. Like it spicy? Increase the amount of red pepper flakes to 1 teaspoon.

Steak, mushrooms and blue cheese are a great wine friendly combination. Tasty with a secret ingredient. By local chef Michele Anna Jordan who is author of the new “Good Cook’s” series. Email her at michele@saladdresser. com or visit her blog at pantry. blogs.pressdemocrat.com

From one of our favorite wine country chefs Michele Anna Jordan who is the author of more than twenty books, including Vinaigrettes & Other Dressings, More Than Meatballs and the upcoming Good Cook's Book series. Find her at saladdresser.comand follow her @saladdresser.

Who knew our Three Vineyards Cabernet Sauvignon would be paired by chef Michele Anna Jordan with this delicious soup. Give it a try-the brandy makes it extra special-and you know which wine goes with it! michele@micheleannajordan.com